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4 servings
suggest servings
| 1/2 | head | romaine lettuce | |
| 4 | ounces | parmesan, parmigiano-reggiano cheese, grated | |
| dressing | |||
| 1 | teaspoon | lemon zest | grated |
| 3 | tablespoons | lemon juice | fresh |
| 2 | cloves | garlic | minced |
| 2/3 | cup | olive oil, extra-virgin | |
| 1 | teaspoon | black pepper | coarsely ground |
| 1/2 | teaspoon | salt | |
| 1 | teaspoon | white wine vinegar | optional |
Wash and dry lettuce.
Tear into bite-sized pieces.
For dressing, combine the lemon zest, juice, garlic, and vinegar (if desired), salt and pepper in blender and mix.
With blender on, slowly add olive oil, continuing to mix until well blended.
Immediately before serving, pour dressing over lettuce.
Add grated Parmesan cheese and mix well.
| % Daily Value* | |
| Total Fat 40.0g | 61% |
| Saturated Fat 7.0g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 486mg | 20% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 2.0g | 8% |
| Sugars 1.0g | |
| Protein 6.0g | 12% |
| Vitamin A | 92% | Vitamin C | 44% | |
| Calcium | 17% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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